This easy no-churn vanilla gelato is a creamy, luxurious dessert that captures the authentic flavor and texture of Italian gelato—without the need for an ice cream machine. Made with a rich custard base and whipped cream, it results in a smooth, velvety treat that’s both satisfying and simple to make at home. Whether you serve it plain or with your favorite mix-ins, this homemade gelato is sure to impress.
Why You’ll Love This Recipe
- No machine needed: You don’t need an ice cream maker to achieve that classic gelato texture.
- Authentic flavor: The egg yolk custard base gives this gelato a true Italian-style richness.
- Customizable: Add chocolate chips, crushed cookies, swirls of caramel, or fruit to make it your own.
- Smooth and creamy: Whipping the cream separately and folding it into the custard creates a light yet indulgent consistency.
- Perfect make-ahead dessert: This gelato stores well, making it ideal for preparing in advance of gatherings or dinner parties.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Whole milk
- Heavy whipping cream
- Large egg yolks
- Granulated sugar
- Pure vanilla extract (or 1 vanilla bean)
directions
- Heat the milk: In a medium saucepan, gently heat the whole milk over low heat until it begins to simmer. Do not let it come to a boil.
- Whisk yolks and sugar: In a separate heatproof bowl, whisk the egg yolks with the sugar until the mixture is pale and thick.
- Temper the eggs: Slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling.
- Cook the custard: Return the combined mixture to the saucepan and cook over low heat for 6–8 minutes, stirring continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Avoid boiling.
- Strain and cool: Pour the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Allow it to cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Whip the cream: Beat the heavy whipping cream in a chilled bowl until stiff peaks form.
- Fold together: Gently fold the chilled custard into the whipped cream, taking care not to deflate the cream. Mix until smooth and uniform.
- Freeze: Transfer the mixture into a loaf pan or freezer-safe container. Freeze for 4–5 hours. For the best texture, stir or whisk the gelato once every hour for the first 3 hours to break up ice crystals.
- Serve: Scoop into bowls or cones once fully frozen. Serve immediately or store in the freezer for up to 6 weeks.
Servings and timing
This recipe yields approximately 6 servings. Preparation time is about 30 minutes, plus at least 2 hours of chilling and 4–5 hours of freezing. Total time required is approximately 6–7 hours, including passive time.
Variations
- Chocolate chip vanilla gelato: Fold in mini chocolate chips before freezing.
- Fruit swirl: Add ribbons of raspberry, strawberry, or mango purée during the final fold.
- Caramel vanilla: Drizzle in salted caramel sauce before freezing for a rich flavor twist.
- Cookies and cream: Mix in crushed chocolate sandwich cookies for a crunchy contrast.
- Espresso gelato: Stir in a shot of cooled espresso to the custard base for a coffee-flavored variation.
storage/reheating
Store the gelato in an airtight, freezer-safe container. It will keep well for up to 6 weeks. To serve, allow it to sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Do not re-freeze gelato that has fully melted, as it will alter the texture.
FAQs
Can I use low-fat milk instead of whole milk?
Whole milk is recommended for the creamiest texture, but you can substitute with 2% milk. Avoid using skim milk.
Is it safe to use raw eggs in gelato?
This recipe cooks the egg yolks into a custard, making it safe to consume.
Can I skip the egg yolks?
Egg yolks contribute to the creamy texture and rich flavor. While you can skip them, the result will be more like a standard no-churn ice cream.
How do I know when the custard is done?
The custard is ready when it thickens slightly and coats the back of a spoon without boiling.
Can I use a vanilla bean instead of extract?
Yes, scrape the seeds from one vanilla bean and add them in place of the extract for enhanced flavor.
Why is my gelato icy?
Be sure to stir it during the first few hours of freezing to prevent ice crystals from forming. Also, ensure the custard and cream are fully chilled before folding.
Can I make this gelato dairy-free?
This recipe relies heavily on dairy. For a dairy-free version, you would need to substitute with plant-based milk and cream alternatives.
Can I churn this in an ice cream machine instead?
Yes, you can churn the custard base in an ice cream maker instead of folding it into whipped cream.
How long does it take to freeze?
It takes approximately 4–5 hours to freeze, with intermittent stirring during the first 3 hours for optimal texture.
Is this gelato as rich as traditional Italian gelato?
Yes, it replicates the dense, creamy richness of Italian gelato without requiring an ice cream maker or professional equipment.
Conclusion
This no-churn vanilla gelato is the perfect blend of simplicity and sophistication, delivering an authentic Italian dessert with minimal effort. Whether enjoyed on its own or customized with flavorful mix-ins, this gelato offers a luxurious treat that’s easy to prepare at home. Ideal for summer gatherings or a quiet evening indulgence, it is a must-try for anyone who loves classic frozen desserts.
Print
Easy Gelato (No-Churn Vanilla Gelato)
- Total Time: 5 hours (includes freezing)
- Yield: 1.5 quarts (6–8 servings)
- Diet: Vegetarian
Description
Indulge in this easy gelato recipe that requires no ice cream machine! This homemade gelato without a machine features a rich vanilla custard base gently folded with whipped cream for that authentic creamy vanilla gelato texture. Make this Italian gelato at home and customize with your favorite mix-ins like chocolate chips or fruit. The perfect no-churn ice cream treat!
Ingredients
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2 cups whole milk
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1 cup heavy whipping cream
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4 large egg yolks
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1/2 cup granulated sugar
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1 tablespoon pure vanilla extract (or 1 vanilla bean)
Instructions
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Heat the Milk: In a saucepan, warm the whole milk over low heat until it gently simmers. Do not boil.
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Whisk Yolks and Sugar: In a heatproof bowl, whisk together egg yolks and sugar until pale and thick.
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Temper the Eggs: Slowly add the hot milk to the egg mixture while whisking constantly to temper the yolks.
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Cook the Custard: Return the mixture to the saucepan. Stir continuously over low heat for 6–8 minutes, until the custard thickens slightly and coats the back of a spoon. Avoid boiling.
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Strain and Cool: Strain the custard through a fine sieve into a clean bowl. Stir in the vanilla. Let it cool to room temp, then refrigerate for at least 2 hours or overnight.
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Whip the Cream: In a separate bowl, beat the heavy cream to stiff peaks.
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Fold Together: Gently fold the chilled custard into the whipped cream until smooth and well combined.
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Freeze: Pour into a loaf pan or container. Freeze 4–5 hours, stirring once an hour for the first 3 hours to prevent ice crystals.
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Serve: Scoop and serve once fully frozen. Store leftovers in the freezer for up to 6 weeks.
Notes
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For added flavor, stir in crushed cookies, chopped nuts, or chocolate chunks before freezing.
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Substitute vanilla extract with other flavorings like almond or hazelnut for variation.
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Use a hand mixer or whisk for stirring during freezing if needed.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Desserts
- Method: No-Churn / Frozen
- Cuisine: Italian
